High Noon Cocktail

In the bustling heart of New York City, where culinary innovation knows no bounds, there existed a haven for epicureans seeking an avant-garde journey through Mexican cuisine. At Empellón Cocina, the flagship jewel of Chef Alex Stupak’s Mexican restaurant empire, gastronomic boundaries were pushed, traditions reimagined, and flavors reinvented. Within those walls, a cocktail was born – The High Noon. Today, we raise our glasses to this cocktail, a testament to the pioneering fusion of flavors and the legacy of a culinary institution now cherished in memory.

The High Noon cocktail is a beautifully balanced concoction, it is a delightful fusion of Mezcal’s smoky allure, Triple Sec’s sweet sophistication, Campari’s bitter complexity, and the refreshing zest of fresh grapefruit juice.

At the heart of this masterpiece is the Mezcal, a spirit with ancient origins rooted in Mexico. Derived from the agave plant, Mezcal is known for its distinct smoky flavor, which adds a layer of complexity to the cocktail.

To complement Mezcal’s bold character, Triple Sec is added to the mix. Triple Sec, a sweet orange liqueur, provides a pleasing contrast to the smokiness of the Mezcal, contributing a fruity sweetness and a touch of sophistication. Its inclusion is a nod to the art of balancing flavors in mixology.

Another essential component of the High Noon is Campari. Campari, with its bright red hue and complex bittersweet profile. It infuses the High Noon with a sophisticated bitterness, a perfect counterpoint to the sweetness of Triple Sec.

To refresh the palate and add a bright citrusy note, fresh grapefruit juice is added. The grapefruit juice provides a tangy, zesty element that balances the richness of Mezcal and elevates the overall flavor profile.

High Noon Cocktail Recipe

1. 45 ml mezcal

2. 15 ml triple sec

3. 15 ml Campari

4. 30 ml fresh grapefruit juice

5. Ice

6. Garnish: grapefruit twist